Tagliatelle are a variety of wide and flat pasta from the Emilie-Romagne region in Italy. They are made from flour, eggs and water, and are generally cut into long strips about 1 cm wide. Tagliatelle is often associated with the Emilie-Romagne region, where they are traditionally served with porcini or truffles sauces, but they are also popular in the rest of Italy and the world. They are often served with sauces made from meat, vegetables or cheese, but they can also be used in vegetarian or vegan recipes. The tagliatelle is generally cooked in boiling salted water until they are al dente, then drained and served hot with the sauce of your choice. They can be accompanied by different ingredients, such as grated parmesan, arugula or mint, or meats or grilled vegetables.
Login
